MARGHERITA WITH RED WINE
This is perhaps one of the most well-known and used recipes for making authentic Neapolitan pizza. It is one of the simplest to make, but it truly offers a complete taste experience with pure and fresh ingredients.
Ingredienser
- 1 kg Caputo Pizzeria flour
- 600 g water (60% hydration)
- 30 g salt
- 0.7 g fresh yeast
- Rise at room temperature for 18-20 hours before use
Topping
- San Marzano tomato sauce
- Parmesan
- Mozzarella made from cow’s milk
- Extra virgin olive oil
- Basil
Baking time:
- 60-90 seconds in a pizza oven at 450-500 degrees Celsius.
- Or 3-5 minutes in a regular oven at 250-300 degrees Celsius.
Instructions:
- Use cold water and flour that has been kept in the refrigerator overnight or longer.
- Add all the water to the mixing bowl and add the yeast, flour, and salt.
- Start the machine on medium-low speed and let it run for about 5 minutes, then you can increase the speed slightly.
- After 15-20 minutes, the dough should have a temperature between 23-26 degrees Celsius, at which point the dough is fully kneaded.
- Take the dough out, tighten it up, and let it rest for about 2 hours on the kitchen counter covered with a damp apron to prevent the dough from forming a dry thin layer that cracks when making the pizza balls.
- When the dough is done resting, divide it into 250 g pieces and make pizza balls.
- Place the pizza balls in a proofing box or similar, cover them, and let the dough rise for 18-20 hours until about double in size.
Tomato Sauce:
This tomato sauce is the most commonly used sauce on Italian pizza. It is easy to make, tastes fresh and good, and ensures the perfect flavor balance.
- 400 g San Marzano tomatoes
- 4 g Maldon salt
Crush the tomato plums with your hands or mix gently with a blender to achieve a slightly chunky consistency.